Ingredients

How to cook it

Directions

Roll out one piece of refrigerated biscuit dough to about a 5 inch circle and cut into 1 1/2 inch circles. Each one should give you 7 circles. Make sure you use your handy-dandy homemade circle cutter.

Place the biscuit circles on a cookie sheet covered with parchment paper. Whisk together the egg white and water. Brush each biscuit with egg wash and sprinkle with sugar.

The biscuits are done when they’re a nice golden brown, about 10 minutes. Once finished transfer them to a cooling rack to cool completely before constructing skewers.

To prepare the strawberries, first wash and dry all the berries. Cut the tops off. Then the small end. Then slice in half, giving you two strawberry circles. I stacked them together on a plate keeping each of the two pieces together, so it would look more uniform when putting them on a skewer.

To make the cream: In a stand mixer with a whisk attachment, combine the heavy cream and sugar and beat until firm peaks form. Add half a jar of marshmallow fluff until just combined.

I cut my skewers down in size to about 6 inches so they would look nicer but this is a choice. Now just start layering with the biscuit, whipped cream, strawberry, whipped cream, biscuit, whipped cream, strawberry, whipped cream, biscuit. (See pic.)